Get some eggplants the dark ones which are about one and half inches diameter and like long ones..

Chop them into thin slices.. not very thin like say 2 and half potato fritters thick.
Put them in water (Add chat masala, salt, little bit of tamarind paste, and lemon juice) and leave them soaked for half hour or so..
Now spread them out on a tissue paper and take another tissue paper and sorta touch them with that so the excess water is aborbed in that.

Now take a tawa put it on gas high.. reduce the flame to med say after 30 seconds or so.. spray that fat free oils pamola or whatever brand that is available.. the ones that are like the perfume sprays.. wet your fingers and just flick it over the pan it should sizzle.

Now take the brinjals and put them on that tawa and keep turning them over every now and then.. it will start becoming brownish (I know they look brownish to start with but fikar not you will know the difference).. when the browning is even and on both sides, take them out and put it in a plate. Serve with chat masala, pepper powder (red/black your choice) and salt in the side. You might want to give a piece of lemon..

You can serve it also with chopped onions and tomatoes and little corienders for side.. (it does NOT go well with ketchup). And enjoy with your favorite drink..

Warning.. the small brinjals are bitter.. so it will not taste nice.. they should be fat.. not obese but fat.

After that layer them in a baking tray, pour some olive oil and cover with parmesan cheese... and bake for 40 minutes. And ta da... you got Eggplant Parmigiana

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"Kisi ne sahi kaha zindagi kutti cheez hai. You live life without a care in the world not realizing that life is building a heavy load of trash that it dumps on you one fine day, breaking your back." - saneless